Coriander

Pistachio Dukkah

by:
October 29, 2014
1 Rating
Pistachio Dukkah
Photo by Mark Weinberg
Author Notes

Dukkah is an Egyptian spice and nut blend. My variation strays a bit from tradition with the inclusion of toasted coconut. I like to sprinkle it on salads or eggs and to serve it with bread and olive oil. It also makes a great crunchy coating for chicken or fish. Really, the possibilities are endless. It makes about everything taste a bit better and it makes a great gift. —eva @myfrontburner

Test Kitchen Notes

WHO: Eva katz is a food writer and recipe developer in Boston and this is her first contest finalist!
WHAT: The condiment you’ll be sprinkling on your food for all of eternity.
HOW: Toast and grind coriander and cumin seeds. Toast and chop pistachios. Toast sesame seeds. Toast coconut. Mix it all together with salt and pepper.
WHY WE LOVE IT: When we made this is in our test kitchen, our editors couldn't help but inhale it by the palmful. We can’t wait to regain a little control so that we can spoon it on salads, use it to crust tofu and fish, and gift it to our friends. —The Editors

  • Makes about 1 cup
Ingredients
  • 3 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 cup shelled pistachio nuts
  • 1/4 cup sesame seeds
  • 3 tablespoons unsweetened shredded coconut
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
In This Recipe
Directions
  1. Toast coriander and cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer spices to a spice grinder or mortar and pestle and allow them to cool completely before grinding.
  2. Meanwhile, roast nuts in a small skillet until golden, about 5 minutes. Transfer to a cutting board and finely chop. Set aside. Add sesame seeds to the skillet and toast until golden brown, about 2 minutes. Toast coconut in the skillet, stirring constantly until golden, about 2 minutes. Transfer the coconut and the seeds to the bowl with nuts. Add ground spices, salt, and pepper.
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10 Reviews

Elyse M.
Elyse M. December 3, 2018
I just made this for the Food52 Holiday Swap! It is DELISH. I didn't have enough sesame seeds on hand, so I also toasted and ground up some fennel seeds with the coriander. Highly recommend to double the recipe so you don't end up eating at the Dukkah before you have a chance to sprinkle it on anything.
 
Emazingrace
Emazingrace October 19, 2017
Thank you so much for sharing this great recipe. I made this for the first time a few months ago and LOVED it! I now make it once a month. I sprinkle it (ok pour) on toasted sourdough bread with cream cheese....yum!
 
Rivka
Rivka March 5, 2015
Shoveling by the spoonful is exactly what I did with this. I saved a little to sprinkle on my coconut rice and lentils, but let's face it - next time, I'll be making a double batch. Such a winner.
 
Alicefive
Alicefive February 9, 2015
I sprinkled it on uncooked flatbreads that I had brushed with oil. The first time I attempted it the topping burnt. So I lowered the oven temperature slightly and it was perfect. We inhaled these!
 
Brooks P.
Brooks P. November 30, 2014
How long does this keep? Can you freeze it?
 
Author Comment
eva @.
eva @. December 1, 2014
Brooks, if you store it in an air tight container it will keep for months. Freezing it will definitely preserve it longer, but if your like me, you might forget its in there!
 
boulangere
boulangere November 20, 2014
Nicely done. Very interesting.
 
EmilyC
EmilyC November 20, 2014
Congrats! I love the idea of adding coconut to dukkah. Look forward to trying this soon!
 
augustabeth
augustabeth November 13, 2014
LOVE this! So yummy mixed with panko on salmon. My kids both said, separately, "delicious!".
 
Bevi
Bevi October 31, 2014
Sounds delicious, and love the idea of using as a crusted coating for fish and chicken.